A Scoping Review of Current Guidelines on Dietary Fat and Fat Quality

Abstract

<b><i>Introduction:</i></b> We conducted a scoping review of dietary guidelines with the intent of developing a position paper by the “IUNS Task force on Dietary Fat Quality” tasked to summarize the available evidence and provide the basis for dietary recommendations. <b><i>Methods:</i></b> We systematically searched several databases and Web sites for relevant documents published between 2015 and 2019. <b><i>Results:</i></b> Twenty documents were included. Quantitative range intake recommendations for daily total fat intake included boundaries from 20 to 35% of total energy intake (TEI), for monounsaturated fat (MUFA) 10–25%, for polyunsaturated fat (PUFA) 6–11%, for saturated-fat (SFA) ≤11–≤7%, for industrial trans-fat (TFA) ≤2–0%, and <300–<200 mg/d for dietary cholesterol. The methodological approaches to grade the strength of recommendations were heterogeneous, and varied highly between the included guidelines. Only the World Health Organization applied the GRADE approach and graded the following recommendation as “strong”: to reduce SFA to below 10%, and TFA to below 1% and replace both with PUFA if SFA intake is greater than 10% of TEI. <b><i>Conclusion:</i></b> Although the methodological approaches of the dietary guidelines were heterogeneous, most of them recommend total fat intakes of 30–≤35% of TEI, replacement of SFA with PUFA and MUFA, and avoidance of industrial TFA.

Beneficial effects of monounsaturated fatty acid‐rich blended oils with an appropriate polyunsaturated/saturated fatty acid ratio and a low n‐6/n‐3 fatty acid ratio on the health of rats

“…The daily recommended intakes of PUFAs and SFAs are similar, but the daily recommended intake of MUFA is higher 21 . Therefore, the optimal fatty acid profile of a diet may involve a relatively large proportion of MUFAs, a balance of PUFAs and SFAs, and an appropriately low n‐6/n‐3 PUFA ratio.…”

Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components

“…Plant oils are suitable raw materials with which to simulate animal fats, as they are a relevant flavor source, providing proportional fatty acid composition for health benefits [ 82 ] as well as good processing characteristics to maximize the structural quality and sensory characteristics of products [ 83 , 84 ]. The quality of simulated fat is greatly influenced by the choice of lipid source materials, and therefore, the exploration of richer sources of lipids, appropriate proportions, specific applications and mechanisms related to the formation and improvement of structure by lipids are important directions for the progressive development of simulated fat.…”

Yağ Asi̇tleri̇ni̇n Ti̇p 2 Di̇yabet Geli̇şi̇mi̇ Üzeri̇ne Etki̇leri̇

“…Zeytinyağının karaciğerde yağ birikimini azalttığı, inflamasyonu olumlu yönde etkilediği gösterilmiştir (25). Ayrıca doymuş yağ asitlerinin aksine TDYA'ların fazlasının seramid ve diaçilgiserol gibi zararlı metabolitlere çevrilmeyip trigliserit olarak depolanması ve palmitik asidin de trigliseritlere çevrilmesini desteklemesi TDYA'ların bir diğer koruyucu etkisidir (26,27) (29).Bununla beraber Çinli yetişkinlerde yürütülen bir çalışmada, ortalama 14 yıl takip sonucunda, enerjinin TDYA'dan gelen yüzdesi %16,3'ü aştığında TDYA'nın T2DM gelişim riskini artırdığı bildirilmiştir (30).…”

“…Bu (33,34). Günlük tüketilmesi gereken n-3 ve n-6 yağ asidi miktarı günlük enerji alımının %5-10'u kadardır (29). Çoklu doymamış yağ asitleri alımı öncelikle kardiyovasküler riski azaltmak için önerilse de özellikle n-3 yağ asitleri, bu etkisinin yanında hepatik trigliserit ve adipoz doku birikimini, adipoz doku inflamasyonunu azaltmakta, mitokondri fonksiyonunu olumlu yönde etkilemekte, n-3 yağ asitlerinden sentezlenen eikosinoidlerin sentezini arttırmakta ve sonuç olarak insülin direncinin azalmasını sağlamaktadır (35)(36)(37).…”